Side Pannel
Buddhist Monk's Soup
Buddhist Monk's Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetarian
Ingredients List
- 1 qt Water
- 1 lb Pumkin or butternut squash
- - peeled & cut into
- - large chunks
- 1 Sweet potato
- - peeled & chunked
- 1/2 c Raw peanuts; shelled and
- - skinned. Soaked 30 min,
- - drained & roughly chopped
- 1/3 c Dried mung beans
- - soaked 30 min and drained
- 3 tb Vegetable oil
- 1 Square of bean curd
- 1 qt Coconut milk
- 1/2 oz Cellophane noodles,
- - soaked 20 min, drained
- - & cut into 1 inch sections
Directions
~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and
mung beans. Cook on medium heat for 35 min. While making the soup, prepare
the bean curd by heating the oil in a frying pan and cooking the curd until
light brown on both sides. Slice lengthwise into 1/4 inch strips and set
aside.
After the 35 min, check the mung beans for softness. If they're soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.
Serve with rice and Buddhist Nuoc Leo.
mung beans. Cook on medium heat for 35 min. While making the soup, prepare
the bean curd by heating the oil in a frying pan and cooking the curd until
light brown on both sides. Slice lengthwise into 1/4 inch strips and set
aside.
After the 35 min, check the mung beans for softness. If they're soft, add
the coconut milk and a touch of salt. Bring up to a boil and throw in the
cellophane noodles and fried bean curd.
Serve with rice and Buddhist Nuoc Leo.
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